Street Pretzels

Street Pretzels Part 2 Video

Makes 8 Large Pretzels (Or 16 small ones)

Sinless Sourdough Street Pretzels offer a unique twist on the classic soft pretzel. The process of creating these pretzels begins similarly to the other Sinless Sourdough recipes, combining, wheat flour (of choice) to form a smooth, elastic dough.   The flour you choose will determine the carb count and the texture of the  dough and its ability to rise. This dough is then shaped into pretzels, which can be twisted into classic forms or fashioned into pretzel bites and sticks. When baked, these pretzels achieve a delightful golden-brown crust that is both chewy and flavorful, thanks to the distinctive taste profile of the wheat, which features subtle notes of cinnamon sweetness and nuttiness. These pretzels can be enjoyed in a variety of ways, making them perfect for any occasion. For a classic experience, serve them with Ball Park mustard or a tangy beer cheese dip, which complements the pretzels’ rich flavor. They pair nicely with hop water, too!  Enjoy the flavor of beer without the bloat, alcohol, and carbs!

Alternatively, they can be sprinkled with cinnamon sugar for a sweet treat, reminiscent of those found at fairs and festivals. Toppings like sesame seeds or Everything Bagel seasoning can also add an extra layer of flavor, enhancing the savory experience. Whether served as an appetizer at a gathering or as a snack during game day, Sinless Sourdough Red Fife pretzels are sure to impress and satisfy.

The pretzels, while slightly larger than a slice of artisan bread, offer a satisfying and hearty option for those looking for a filling snack or meal. Due to their size and the nature of the ingredients, these pretzels contain a bit more carbohydrate content compared to a single slice of Sinless Sourdough Artisan Bread made with Red Fife flour. Each pretzel can have around 10.4  net carbs (based on 8 large pretzels per recipe).

Sinless Sourdough pretzels are a meal unto themselves, providing a delightful balance of flavors and textures that can easily satisfy hunger.

Their chewy exterior and soft, warm interior make them a comforting option for lunch or dinner, especially when paired with your favorite dips or toppings. Whether enjoyed alongside a refreshing salad, served with a hearty soup, or simply snacked on with mustard or cheese, these pretzels are both delicious and versatile, making them a perfect addition to any meal or gathering. Embrace the indulgence of pretzels and enjoy their unique flavor while still being mindful of your carb intake!

Let’s get started:

Equipment needed:

• Measuring spoons
• Measuring cups
• Container with cover, such as a t-towel or paper towel (for preferment)
• KitchenAid stand mixer with flat beater and dough hook attachments or any stand mixer with these attachments (or mix by hand)
• Medium sized pot (for boiling bagels)
• Large baking sheet
• Parchment Paper (to line baking sheet)

Ingredients:

Preferment:

• 1 cup Sinless Sourdough Levain (active starter)
• 1 cup whole wheat flour (of choice)
• ½ cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)
• 2 tbsp olive oil
• 1 tsp sugar (or honey) for low carb flours

Wet Ingredients:

• 1 cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)

Dry Ingredients:

• 1 ½ cups oat fiber
• ¾ cup vital wheat gluten
• 2 tsp salt
• 3 tablespoons of psyllium
• 2 teaspoons baking powder
• 3 teaspoons SAF Red Label Instant Yeast
• 3 teaspoons sugar or honey (for proofing yeast)

Water Bath

• 2 quarts water
• ¼ cup baking soda

Egg Wash

• 1 egg, beaten with 1 teaspoon spring water

The Night Before:

1. Creating Preferment:In a sterilized glass container (with lid), add preferment ingredients.  Mix well into a fluffy dough. Cover the container and set in a warm area of the kitchen.
2. After measuring 1 cup of levain from your starter jar, you need to maintain your starter left in the jar:
3. Maintaining Your Starter:  After using 1 cup of your starter, you should have left about 1/4 amount in the glass jar.  Transfer this ¼ amount to a clean, sterilized jar.  Add 1 tablespoon of oat fiber to the jar. Add 1 tablespoon of vital wheat gluten to the jar. Pour 2 tablespoons of spring water into the jar. Using your jar spatula or chopstick, mix these ingredients together until they form a thick, pancake-like mixture.
4. Mix back and forth in a vertical direction, then pull up the mixture from the bottom and fold it over the top, and mix in circles.  This mixing process adds air to your starter to help it begin a new fermentation.
5. Put the lid loosely on the jar.
6. Place the jar back in a warm area of your kitchen.

Baking Day:

*The recipe calls for SAF Instant Dried Yeast, allowing you to add the dried yeast along with sugar or honey directly into the mixing bowl with the other ingredients. However, you can also proof the yeast in advance if you prefer this method; I personally enjoy proofing the yeast beforehand, as the sweet aroma enhances the baking experience. To do this, heat a cup of spring water in the microwave for 30 to 40 seconds (depending on how hot it gets), then add the yeast and sugar or honey. Let it sit until a dome of foam forms, indicating that it’s ready to use. Add it to the mixer bowl after the preferment, and before the dry ingredients.

Shaggy Dough:

1. Combine wet ingredients and then dry ingredients into your stand mixer bowl with a flat beater.
2. Mix the ingredients together to form a shaggy dough. The dough may be a little damp.  The dough will firm as the ingredients bind together.
3. Turn off the machine.
4. Using your hand pull the mixture into a ball.
5. Let shaggy dough rest for 30 minutes (autolyze).
6. (This resting time allows the ingredients to bind together, to activate the gluten and instant yeast.)
7. Remove the flat beater and replace with a dough hook attachment.

Extended Kneading:

2. A stand mixer is highly recommended.
3. To knead the dough, start by setting your stand mixer to low and knead for 1 minute.
4. After that, increase the speed to #3 for 1 minute, then to #4 and let the dough mix for an additional 4 to 5 minutes.
5. After a total of 6 minutes, remove the dough from the mixer and shape it into a ball.
6. Gently stretch the top of the ball; if it cracks, return it to the mixer and knead for another 2 minutes.
7. Check again—the dough is ready when you can gently stretch the top without it breaking apart.
8. The total kneading time should be between 6 to 8 minutes on speed #4.

Hand Kneading:

Kneading by hand is not recommended because it requires at least 15 minutes of intense effort, and there is a chance that the dough may be under-kneaded, which can lead to it breaking during shaping and ultimately affect oven spring. To knead low-carb sourdough by hand, hold the dough in one hand and use the heel of the other hand to push it away from you, then pull it back. Rotate the dough slightly and repeat this push-and-pull motion for several minutes until it becomes smooth and elastic.

Prepare Baking Sheet

9. Line large baking sheet with parchment paper or silicone baking mat.

Shape Pretzels

10. Divide it into equal portions. Typically, you will divide the dough into 8 pieces.
11. Working on a large, clean work surface, take each piece of dough and roll it into a long rope. Aim for a length of about 20-inches.
12. Start rolling from the center and work your way outwards to ensure even thickness, leaving the middle slightly thicker than the ends.
13. Shape the rope it into a “U”.
14. Cross the ends of the rope over each other about a third of the way down from the top of the “U” to form a twist.
15. Fold the twisted ends down towards the bottom of the “U” and press them gently onto the dough to secure the shape. This will create the classic three-hole pretzel shape.
16. If the dough resists or springs back while shaping, let it rest for a few minutes to relax before attempting to shape again.

Bulk Fermentation:

17. Once shaped, let the pretzels rest and rise for 2 hours, until they become slightly puffy (3 to 4 hours if using Einkorn wheat).

Preheat Oven:.

18. Preheat oven to 450°F (232°C).

Boil Pretzels:

19. Fill a large, wide pot with 2 quarts of water.
20. Add ¼ cup of baking soda.  Mix.
21. Bring water to a boil, then reduce heat to medium-high.
22. Drop pretzels in, 1 or 2 at a time.
23. Boil pretzels with whole wheat preferments for 10 seconds each side.  Boil pretzels with white flour preferments for 20 seconds per side.
24. Using a straining ladle, remove bagel from the boiling water.
25. Set bagel back on baking sheet.
26. Repeat process for all 8 bagels.

Egg Wash:

27. Using a pastry brush, brush the egg wash on top and around the sides of each pretzel (Use an egg wash or melted butter for a softer crust.  Use olive oil for a chewy crust on your pretzels.  The choice is yours.
28. Sprinkle the pretzels with your favorite seasoning, such as Celtic salt, Everything But the Bagel seasoning, a cinnamon and Swerve sugar mixture, garlic and onion powder, the list is endless.

Bake:

28. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown.
29. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

*Note: If you don’t have a proofing heat mat and your kitchen is on the cooler side, a simple trick is to turn on your oven briefly and place your baking sheet with the proofing pretzels near the oven or on the stove top. This creates a warm environment that will help them rise beautifully. For an added touch, I like to prepare an egg wash using a tablespoon of olive oil instead of water—it gives the pretzels a chewier, richer crust. Sometimes I even add a bit more olive oil (around 2 tablespoons) and apply a double coating for extra texture. Feel free to adjust this to your preference! If your oven has a convection setting, set it to 400°F and bake for about 15-20 minutes. Just keep an eye on them, as they can brown quickly. The convection setting helps the pretzels puff up for that perfect, bakery-style finish!